Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

Roast steaks in oven, turning halfway through cooking and basting frequently with herb butter in pan, until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 20 minutes, or to desired doneness.

Transfer steaks to a cutting board. Drizzle 1 Tbsp. herb butter from roasting pan over each steak and let rest for 10 minutes. Slice against the grain and divide among plates. Don’t forget to set out the bones for those who like to gnaw on them. Serve with Béarnaise Sauce.